Greek Pasta Salad
A vibrant bowl of colorful vegetables, tender pasta, and tangy feta cheese, all tossed in a zesty Greek dressing—a perfect dish for summer picnics or light lunches.
Ingredients
Pasta Salad Ingredients
- 3 cups pasta (rotini or penne) Works best for this recipe.
- 1 cup cucumber, diced
- 1/2 cup feta cheese, crumbled Add last to prevent breaking.
- 1/2 cup olives, sliced (Kalamata olives are ideal)
- 1/3 cup Greek dressing High-quality store-bought or homemade.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- While the pasta is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the parsley.
Mixing
- In a large mixing bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, parsley, feta cheese, and sliced olives.
- Pour the Greek dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with salt and pepper as needed.
Chilling
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serving
- Before serving, give the salad a quick toss and garnish with additional feta or parsley if desired.
Notes
For a healthier twist, use whole wheat or gluten-free pasta. You can also swap the feta cheese for a vegan alternative. Consider adding toasted pine nuts or sunflower seeds for extra crunch.